US20110034548A1 - Method for Suspending a Flavonoid in a Beverage - Google Patents

Method for Suspending a Flavonoid in a Beverage Download PDF

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Publication number
US20110034548A1
US20110034548A1 US12/853,384 US85338410A US2011034548A1 US 20110034548 A1 US20110034548 A1 US 20110034548A1 US 85338410 A US85338410 A US 85338410A US 2011034548 A1 US2011034548 A1 US 2011034548A1
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US
United States
Prior art keywords
beverage
quercetin
suspension agent
present
microparticulated
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US12/853,384
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English (en)
Inventor
Nicole Milsap
Jia Khiun Wee
Vincent E.A. Rinaldi
Craig Hutson
Timothy J. Gallagher
Steven E. Havlik
Zeinab Ali
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stokely Van Camp Inc
Original Assignee
Stokely Van Camp Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stokely Van Camp Inc filed Critical Stokely Van Camp Inc
Priority to US12/853,384 priority Critical patent/US20110034548A1/en
Assigned to STOKELY-VAN CAMP, INC. reassignment STOKELY-VAN CAMP, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: RINALDI, VINCENT E.A., ALI, ZEINAB, HAVLIK, STEVEN E., HUTSON, CRAIG, GALLAGHER, TIMOTHY J., WEE, JIA KHIUN, MILSAP, NICOLE
Publication of US20110034548A1 publication Critical patent/US20110034548A1/en
Abandoned legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates generally to a method for suspending quercetin in a liquid medium and a composition containing quercetin and a suspension agent.
  • Flavonols in general, are used as nutritional supplements to provide, for example, antioxidants. Quercetin, in particular, is considered a powerful antioxidant. Quercetin is a natural, plant-derived, flavonoid. In particular, quercetin is the aglycone form of a number of other flavonoid glycosides, such as rutin and quercitrin, found in citrus fruit, cranberries, blueberries, buckwheat, onions, and other vegetables, fruits, and green plants. The chemical structure of quercetin is illustrated below:
  • quercetin As a nutritional supplement in food products such as beverages.
  • quercetin which is typically obtained as a powder, is insoluble in water and therefore difficult to disperse and mix into products.
  • quercetin When added to liquid media, quercetin usually agglomerizes and settles to the bottom of the beverage, thereby resulting in a product that is not visually appealing to the consumer.
  • the present invention relates to a method for suspending quercetin particles in a beverage and a composition for a beverage containing microparticulated quercetin. It was discovered that incorporating microparticulated quercetin into a beverage along with a suspension agent results in a visually acceptable quercetin-supplemented product with improved mouthfeel, drinkability and visual appearance.
  • the present invention relates to a method for suspending quercetin particles in a liquid medium, such as a beverage, and a composition containing quercetin particles and at least one suspension agent.
  • a method for suspending quercetin in a beverage includes introducing to the beverage at least one suspension agent and microparticulated quercetin, wherein the suspension agent is present in an amount sufficient to suspend the microparticulated quercetin in the beverage.
  • suspension agent is present in an amount sufficient to suspend the microparticulated quercetin in the beverage.
  • Microparticulated or “microparticulate” as used in the instant application means a small particle ranging in size from about 0.1 um to about 50 um with an average particle size below about 10 um.
  • the beverage may be any suitable beverage including, but not limited to, juices, carbonated soft drinks, water, dairy and isotonic beverages.
  • juices may be used in accordance with the present invention.
  • the quercetin added to the beverage is microparticulated.
  • the microparticulated quercetin in the homogenized slurry has an average particle size less than 10 microns, in particular less than 3 microns or less than 1 micron.
  • at least 95% of the particles have a particle size less than 20 microns and 80% of the particles have a particle size less than 3 microns.
  • at least 95% of the particles have a particle size less than 10 microns and at least 80% of the particles have a particle size less than 1 micron.
  • the at least one suspension agent may be a gum, starch, or pectin selected from, but not limited to, the following: guar gum, xanthan gum, gellan gum, acacia gum, modified food starch, propylene glycol alginate, or combinations of the aforementioned ingredients.
  • the suspension agent is present in the beverage in a range of about 0.005-0.5 wt % of the beverage.
  • the suspension agent is added to the beverage in an amount sufficient to suspend the quercetin in the solution. For example, about 0.01 to about 3 grams, for instance about 0.2 grams of the suspension agent may be added to suspend about 0.5-1.5 grams, for instance about 0.5 grams of quercetin in about 80-1000 milliliters, for instance about 500 milliliters of solution. If the suspension agent selected is gellan gum, then about 0.01-0.6 grams, such as about 0.05-0.3 grams, of gellan gum may be included in the beverage.
  • the quercetin can stay suspended in a beverage for about 12 hours to about six weeks or longer, depending on the suspension agent(s) used.
  • the applicants of the instant invention also discovered that although the beverage appeared relatively viscous and/or thick upon adding the quercetin to the beverage, by using the quercetin in conjunction with the suspension agent, as described in this application, the beverage has a thin consistency upon consumption. This unexpected result, the thin consistency notwithstanding the viscous visual appearance, is also advantageous, as it leads to consumer likability and acceptance of the beverage.
  • the microparticulated quercetin is added to the beverage in the form of a quercetin slurry.
  • Dry quercetin can be added to water and homogenized to form a quercetin slurry.
  • Food-grade preservatives and acidulants may also be added to the slurry. Incorporating quercetin into the beverage via the quercetin slurry results in improved suspension and dispersibility.
  • the method of the present invention may also include one or more additional ingredients selected from the group consisting of carbohydrates, salts, salt blends, food-grade acids, flavors, colors, Vitamin B3, Vitamin C, non-nutritive and/or nutritive sweeteners and combinations of these ingredients.
  • the method described herein is advantageous as it successfully suspends quercetin in the beverage and thereby deters settling of the quercetin to the bottom of the beverage's packaging.
  • the present invention also relates to compositions comprising quercetin and at least one suspension agent.
  • compositions comprising quercetin and at least one suspension agent.
  • about 95% of the quercetin is below about 10 microns and the at least one suspension agent is present in an amount sufficient to suspend the quercetin in a liquid medium.
  • the quercetin slurry is prepared by adding quercetin (powder form) to water, adding citric acid and potassium sorbate and homogenizing.
  • the components are present in the following concentrations in the slurry:
  • the quercetin slurry is added to the beverage and suspended in the beverage using gellan gum. Additional ingredients are added in the concentrations (w/w) listed below to make an isotonic beverage containing quercetin.
  • the pH range of the resultant isotonic beverage may be about 2.5-4.5, such as about 3.5.
  • Amount Ingredient (% by wt.) Water 60-96% Liquid Sucrose 1-24% Salt Blend 0.01-0.50% Quercetin Slurry 0.9-30.0% Gellan gum 0.010-0.08% Citric Acid 0.05-0.50% Mango Flavor 0.05-0.30% Yellow #6 Color 10% solution 0.01-0.40% Liq. Sucralose (25%) 0.001-0.05% Ace K 0.0005-0.003% Vitamin C (Ascorbic Acid) 0.01-1.2% Vitamin B3 (Niacinamide) 0.004-0.04%
  • the quercetin slurry is prepared using the same method as described in Example 1.
  • a gellan gum is added to the slurry in the concentrations set forth below.
  • Additional ingredients, including a high intensity natural sweetener are added to create a zero calorie orange-flavored isotonic beverage.
  • the pH of the resultant beverage is about 3.5.
  • Amount Ingredient (% by wt.) Water 95% Citric Acid 0.050-0.30% Phosphoric Acid 0.01-0.20% Vitamin B3 0.001-0.015% Ascorbic Acid 0.05-0.35% Gellan gum 0.015-0.06% Quercetin slurry 1-8% Salt Blend 0.10-0.5% Reb A 0.010-0.035% Orange Flavor 0.050-0.30%
  • the beverage may contain sea salt to produce a zero-calorie isotonic beverage.
  • the quercetin slurry is prepared using the same method as described in Example 1.
  • Amount Ingredient (% by wt.) Water 60-99% Sucrose 3-25% Salt Blend 0.01-0.50% Quercetin Slurry (5.2%) 3-30% Gellan gum 0.01-1.0% Flavor 0.05-30% Color 0.01-0.40% Vitamin C 0.25-1.0% Vitamin B3 0.01-0.04%

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Organic Chemistry (AREA)
  • Veterinary Medicine (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • General Chemical & Material Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Medicinal Chemistry (AREA)
  • Obesity (AREA)
  • Hematology (AREA)
  • Diabetes (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicinal Preparation (AREA)
US12/853,384 2009-08-10 2010-08-10 Method for Suspending a Flavonoid in a Beverage Abandoned US20110034548A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US12/853,384 US20110034548A1 (en) 2009-08-10 2010-08-10 Method for Suspending a Flavonoid in a Beverage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US23261209P 2009-08-10 2009-08-10
US12/853,384 US20110034548A1 (en) 2009-08-10 2010-08-10 Method for Suspending a Flavonoid in a Beverage

Publications (1)

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US20110034548A1 true US20110034548A1 (en) 2011-02-10

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Country Status (10)

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US (1) US20110034548A1 (ru)
EP (1) EP2464243A1 (ru)
CN (1) CN102469816A (ru)
AR (1) AR077832A1 (ru)
AU (1) AU2010282674A1 (ru)
BR (1) BR112012002979A2 (ru)
CA (1) CA2769278A1 (ru)
MX (1) MX2012001568A (ru)
RU (1) RU2496331C1 (ru)
WO (1) WO2011019654A1 (ru)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110223256A1 (en) * 2010-03-11 2011-09-15 Stokely-Van Camp, Inc. Method For Stabilizing Flavonoid Aqueous Dispersion
WO2013082065A1 (en) * 2011-11-30 2013-06-06 Pepsico, Inc. Zero calorie polyphenol aqueous dispersions

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2566770B1 (fr) 1984-06-27 1986-11-14 Inst Francais Du Petrole Procede ameliore d'enlevement du nickel, de l'aluminium et du chlore des oligomeres d'olefines

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BR112012002979A2 (pt) 2015-09-01
RU2012108721A (ru) 2013-09-20
MX2012001568A (es) 2012-04-02
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AU2010282674A1 (en) 2012-02-23
CA2769278A1 (en) 2011-02-17

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